Nothing says “holiday magic” like the smell of peppermint and chocolate wafting through your kitchen – and these Air Fryer Peppermint Bark Cookies deliver that festive cheer in just minutes! I discovered this lifesaver recipe last Christmas when my oven decided to quit mid-baking spree. Who knew my air fryer could whip up cookies with such perfect crispy edges and that dreamy peppermint bark flavor we all crave? The best part? You’ll have these holiday-ready treats from bowl to plate faster than you can hang ornaments on the tree.
Why You’ll Love These Air Fryer Peppermint Bark Cookies
Trust me, these cookies will become your new holiday obsession. Here’s why:
- Lightning-fast baking: The air fryer cooks them in just 6-8 minutes – no waiting for the oven to preheat!
- That perfect crunch: The hot air circulation gives them irresistibly crispy edges with chewy centers.
- Festive flavors: Chocolate and peppermint is the ultimate holiday combo, and the white chocolate chips take it over the top.
- No mess, no stress: One bowl, minimal cleanup, and no cookie sheets to scrub. (My kind of baking!)
Seriously, these disappear every time I make them. Last year, my nephew hid the whole batch in his coat pockets!
Ingredients for Air Fryer Peppermint Bark Cookies
Grab these simple ingredients – I promise you probably have most in your pantry already! Here’s what you’ll need:
Dry Ingredients
- 1 cup all-purpose flour (spooned & leveled)
- 1/2 cup cocoa powder (I use Dutch-process for extra richness)
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
Wet Ingredients
- 1/2 cup unsalted butter, softened (that’s 1 stick)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar (light or dark both work!)
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp pure peppermint extract (not imitation – trust me on this)
Mix-ins
- 1/2 cup white chocolate chips
- 1/4 cup crushed peppermint candy (I use candy canes after the holidays!)
How to Make Air Fryer Peppermint Bark Cookies
Ready to make the easiest (and most addictive) holiday cookies? Let’s do this!
- Preheat your air fryer to 350°F (175°C) – this takes about 3 minutes in most models. (Don’t skip this step!)
- Whisk together the flour, cocoa powder, baking soda, and salt in a bowl. Set this aside – we’ll come back to it.
- Beat the butter and sugars in another bowl until creamy and smooth. I use a hand mixer, but a wooden spoon works too if you’ve got strong arms!
- Add the egg, vanilla, and peppermint extract to the butter mixture. Mix just until combined – overbeating here makes tough cookies.
- Gradually mix in the dry ingredients. Stir until no flour streaks remain, but stop before the dough gets tough.
- Fold in the white chocolate chips and crushed peppermint. The dough will be thick and oh-so-fragrant!
- Drop tablespoon-sized balls onto your air fryer tray or basket, spacing them about 2 inches apart. They’ll spread a bit!
- Air fry for 6-8 minutes until the edges look set. Check at 6 minutes – all air fryers run a bit different.
- Let cool on a wire rack for 5 minutes. (This is torture, I know, but they firm up perfectly!)
Pro Tips for Perfect Cookies
Here are my hard-earned cookie secrets:
- If your dough feels sticky, chill it for 15 minutes – it’ll be easier to handle.
- Use a parchment liner or lightly grease the tray to prevent sticking.
- Crush the peppermint candy finely so every bite gets that festive crunch.
- For extra pretty cookies, press a few extra white chocolate chips on top right after baking.
Now go make some holiday magic – your kitchen’s about to smell amazing!
Ingredient Substitutions & Notes
No peppermint extract? No problem! Here’s how to tweak this recipe when your pantry rebels:
- Vegan version: Swap butter for coconut oil and use a flax egg (1 tbsp ground flax + 3 tbsp water).
- Gluten-free? A 1:1 gluten-free flour blend works beautifully here.
- Peppermint alternatives: Almond extract gives a lovely twist, or use 1/4 teaspoon mint oil for intense flavor.
One crucial warning: don’t overmix! Once you add the dry ingredients, stir just until combined – overworked dough makes tough cookies. And if your butter isn’t properly softened? Microwave it in 5-second bursts. I learned that the hard way after one hockey-puck cookie batch!
Storing and Reheating
These cookies disappear fast in my house, but if you somehow have leftovers (miracles happen!), here’s how to keep them fresh:
- Room temp: Store in an airtight container for up to 3 days – if they last that long!
- Freeze for later: Layer between parchment in a freezer bag for up to 2 months. Perfect for surprise holiday guests!
- Reheating magic: Pop cold cookies in the air fryer at 300°F for just 1 minute to bring back that fresh-baked crispness.
Pro tip: Hide a few in the back of the freezer for emergency cookie cravings!
Air Fryer Peppermint Bark Cookies FAQs
Got questions? I’ve got answers from all my peppermint-bark-cookie experiments!
Can I bake these in a regular oven? Absolutely! Bake at 350°F for 9-11 minutes on a parchment-lined sheet. They’ll be slightly softer than the air fryer version but just as delicious.
How do I prevent burnt edges? Every air fryer runs hot – start checking at 5 minutes! If yours tends to burn, try lowering the temp to 325°F and adding 1-2 extra minutes.
Can I make the dough ahead? Yes! Refrigerate for up to 3 days or freeze scooped dough balls for 2 months. Just add 1 extra minute when baking from cold.
Why are my cookies cakey? Too much flour! Always spoon and level your flour – packing it down adds extra. Also, don’t overmix after adding eggs.
No peppermint candy? Crushed hard mints or Andes pieces work great. Or skip it – the extract gives plenty of holiday flavor!
Nutrition Information
Nutrition facts are estimates and will vary based on your specific ingredients. Per cookie (based on 20 cookies per batch):
- Calories: 120
- Fat: 6g
- Sugar: 10g
- Sodium: 60mg
Remember – holiday calories don’t count when they’re this delicious!
Share Your Creation!
Tag me @BakingWithJoy if you make these – I can’t wait to see your peppermint bark masterpieces!
Print
6-Minute Air Fryer Peppermint Bark Cookies – Festive Bliss!
- Total Time: 23 minutes
- Yield: 20 cookies
- Diet: Vegetarian
Description
Crispy, chocolatey cookies with a hint of peppermint, made easily in your air fryer.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup white chocolate chips
- 1/4 cup crushed peppermint candy
Instructions
- Preheat air fryer to 350°F (175°C).
- In a bowl, mix flour, cocoa powder, baking soda, and salt.
- In another bowl, beat butter and sugars until creamy. Add egg, vanilla, and peppermint extract.
- Gradually mix dry ingredients into wet ingredients.
- Fold in white chocolate chips and crushed peppermint.
- Drop tablespoon-sized dough balls onto air fryer tray, spaced apart.
- Air fry for 6-8 minutes until edges are set.
- Cool on a wire rack before serving.
Notes
- Store in an airtight container for up to 5 days.
- Adjust peppermint extract for stronger or milder flavor.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Air Fryer
- Cuisine: American